Salade Lyonnaise (Frisée Salad with Poached Egg and Lardons)

• 120 g Sourdough bread, preferably day-old
• 160 g Streaky bacon
• 1 medium Shallot
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 150 g Curly endive
• 2 Egg

1. Bring a saucepan of water to a gentle simmer for poaching. Tear the sourdough into bite-sized pieces. Cut the bacon into lardons and finely slice the shallot.
2. Heat 1 tbsp of the olive oil in a large frying pan over medium heat. Fry the sourdough for 3 to 4 minutes, turning, until golden and crisp, then tip into a mixing bowl. Keep the pan on the hob.
3. Add the bacon to the same pan and cook over medium heat for 5 to 7 minutes until crisp and the fat has rendered. Stir in the shallot and cook for 1 minute until softened but not browned.
4. Whisk the Dijon mustard, red wine vinegar, fine sea salt and black pepper in a small bowl. Whisk in the remaining 1 tbsp olive oil, then whisk in 2 tbsp of the hot bacon fat from the pan to make a warm vinaigrette.
5. Add the curly endive to the bowl with the croutons. Tip in the warm bacon and shallot, then drizzle over most of the vinaigrette and toss gently so the leaves just start to wilt.
6. Crack the eggs into two small cups, then slide them into the barely simmering water. Poach for 3 to 4 minutes until the whites are set and the yolks are still runny, then lift out carefully.
7. Divide the salad between two plates and spoon over any remaining vinaigrette. Top each with a poached egg and finish with a little extra black pepper. Serve straight away while warm.

Made this recipe? Rate it — a comment is optional.